Rich and Decadent Hot Chocolate
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Happy New Year, friends! With the glitter of holiday lights fading and the new year stretching out before us, I thought: what better way to ease into January than with a week dedicated to all things hot cocoa and hot chocolate? It’s the season for cozying up in soft blankets, playing those new Christmas games with the kids, or diving into a good book while the snow drifts outside. Whether you’ve just come in from sledding, snowball fights, or building your best snowman yet, a warm mug of chocolatey goodness is the perfect way to thaw your toes and warm your soul.
Kicking off this delicious week is a rich and indulgent hot chocolate that’s truly something special. Traditionally, hot cocoa relies on cocoa powder, while hot chocolate uses melted chocolate—and this version leans fully into the latter. Made with semi-sweet chocolate and enriched with evaporated milk, it’s a velvety, intense blend that feels like the espresso of the chocolate world. It’s not just a beverage—it’s an experience for your taste buds, a cozy escape in every sip, and dare I say, a shortcut to chocolate heaven.
Because this drink is so luxuriously thick and decadent, a small espresso-sized cup is plenty to savor. But if you’d prefer something a bit more mellow, a splash of milk can tone down the richness without compromising flavor. Honestly, it’s so luscious, it could easily double as a wintertime dessert—one you’ll want to linger over, spoon in hand, with zero guilt and a whole lot of joy.
Ingredients for Rich and Decadent Hot Chocolate
- EVAPORATED MILK
- SEMISWEET CHOCOLATE
- SUGAR
- SALT
- VANILLA
Instructions for Rich and Decadent Hot Chocolate
Start by setting a small saucepan over medium-low heat. Add the milk, semi-sweet chocolate, sugar, and a pinch of salt—then gently whisk until the chocolate is fully melted and everything is silky smooth. The aroma alone will let you know you’re on your way to something special.
Next, stir in a splash of vanilla for that comforting, homemade flavor. Cover the pan and let the mixture simmer on low for about 7–8 minutes, giving it an occasional stir to keep things dreamy and creamy.
Once it’s done, turn off the heat and let the creamy hot chocolate sit, still covered, for 5 minutes to settle into its richest self. Give it one final whisk, pour into small cups (about ⅓ cup each), and serve warm. This recipe makes six decadent servings—perfect for a post-sledding treat or an evening snuggled with a good book.
Frequently Asked Questions
Can I use non-dairy milk instead of regular milk?
Absolutely! Almond, oat, coconut, or soy milk all work well. Just keep in mind that each will slightly change the flavor and texture—coconut milk adds richness, while almond milk keeps it light.
Can I make this ahead of time?
Yes! You can prepare the homemade hot chocolate, let it cool, and store it in the fridge for up to 3 days. Reheat gently on the stove, whisking to restore its silky texture.
What’s the difference between hot cocoa and hot chocolate?
Hot cocoa is typically made with unsweetened cocoa powder, while hot chocolate uses melted chocolate. This recipe leans into the hot chocolate side—thick, rich, and indulgent.
How can I adjust the sweetness or richness?
If it’s too rich, add a splash of milk to mellow it out. For more sweetness, stir in a bit of sugar or top with marshmallows or whipped cream.
Can I add flavor twists?
Definitely! Try a drop of peppermint extract, a sprinkle of cinnamon, or even a pinch of cayenne for a Mexican hot chocolate vibe.
What kind of chocolate works best?
Semi-sweet chocolate is ideal for balance, but you can experiment with bittersweet or dark chocolate for deeper flavor.
FOR MORE RECIPES LIKE THIS, TRY:
Rich and Decadent Hot Chocolate
Real Mom Kitchen
Equipment
Ingredients
- 12 oz can evaporated milk
- 4 ounces semisweet chocolate or 1/2 cup semi sweet chocolate chips
- ¼ cup sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- In a small saucepan, whisk together the milk, chocolate, sugar, salt over medium-low heat until the chocolate is completely melted and everything is blended together.
- Stir in the vanilla. Cover and cook on low heat for 7-8 minutes more, stirring occasionally.
- Turn the heat off and let the hot cocoa sit (still covered) for 5 minutes before serving. Give it a whisk and serve immediately. Makes 6 servings that are around 1/3 cup each.
